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A processing method and tea technology, which is applied in the processing field of Gaoxiang Liubao tea, can solve the problems affecting the market expansion, etc., and achieve the effect of shortening the production cycle, making the soup color golden and bright, and the soup color clear and steep
Inactive Publication Date: 2019-01-18
谢雨
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Problems solved by technology
This is the main reason why some tea drinkers do not accept Liubao tea, which will affect the market expansion
Method used
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Embodiment 1
[0029] High-flavor Liubao tea can be produced by following steps:
[0030] (1) Selection of raw materials: Nanshan Baimao tea and fine tea tree varieties picked in spring are used as raw materials, with tenderness of 1 bud and 2-3 leaves; the weight ratio of Nanshan Baimao tea and fine tea tree varieties is 1:(0.3 ~0.5); the tea of excellent tea tree varieties is picked from one or more of the organically planted Fuyun No. 6, Fuding Dabai, Guiping Xishan or Guilu No. 1 tea trees.
[0031] (2) Fixing: Use a microwave fixing machine to fix the above-mentioned tea leaves for 2-3 minutes, and control the temperature at 200-250°C.
[0032] (3) Kneading: Knead the finished tea leaves with a kneading machine, and knead them twice: the first time is to roll the tea leaves into strips, exit, blow with hot air at 40-50°C for 2-3 minutes, and then put them on again. Knead in the kneading machine and knead for 15 to 20 minutes;
[0033] (4) Cold fermentation: Put the rolled tea leaves...
Embodiment 2
[0041] High-flavor Liubao tea can be produced by following steps:
[0042] (1) Selection of raw materials: Nanshan Baimao tea and fine tea tree varieties picked in spring are used as raw materials, with tenderness of 1 bud and 2-3 leaves; the weight ratio of Nanshan Baimao tea and fine tea tree varieties is 1:(0.3 ~0.5); the fine tea tree varieties are picked from organically grown Fuyun No. 6, Fuding Dabai or Guilu No. 1 tea trees.
[0043] (2) Finishing: Put the above-mentioned tea leaves in the sun for 20-30 minutes.
[0044] (3) Kneading: Knead the finished tea leaves with a kneading machine, and knead them twice: the first time is to roll the tea leaves into strips, exit, blow with hot air at 40-50°C for 2-3 minutes, and then put them on again. Knead in the kneading machine and knead for 15 to 20 minutes;
[0045] (4) Cold fermentation: Put the rolled tea leaves into the fermentation site for stacking fermentation. When stacking, add water to the tea leaves. The weight ...
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Abstract
The invention provides a processing method of high-aroma Liupao tea. The processing method comprises the following steps: (1) selecting tea leaves of Nanshan Baimao tea and high-quality tea tree varieties, which are picked in spring, as raw materials, wherein the tenderness is that one bud has 2 to 3 leaves; (2) carrying out fixation; 93) rolling; (4) putting the rolled tea leaves into a fermentation yard and carrying out pile fermentation, wherein the temperature is 30 to 45 DEG C; after fermenting for 10 to 15 days, spreading and naturally drying in the shade; (5) putting the tea leaves which are dried in the shade into a steamer; after steaming for 5 to 10min by utilizing steam, stopping introducing the steam; controlling the moisture content of the tea leaves to be 30 to 45 percent; (6) immediately putting the tea leaves with the moisture content of 30 to 45 percent into the fermentation yard and carrying out the pile fermentation, wherein the temperature is 45 to 55 DEG C; after fermenting for 30 to 50 days, spreading and naturally drying in the shade indoors until the moisture content is 20 percent or lower; (7) improving the aroma; (8) ageing; (9) packaging to obtain a product. According to the method provided by the invention, the production period is shortened, and common fermentation odor and warehouse odor in a Liupao tea product are removed.
Description
technical field [0001] The invention relates to the technical field of processing Liubao tea, in particular to a method for processing high-fragrant Liubao tea. Background technique [0002] Liubao tea is a famous tea unique to Guangxi, which belongs to the category of black tea. Produced in the mountainous areas on both sides of Xunjiang, Hejiang, Guijiang, Yujiang, Liujiang and Hongshui River, the most famous one is Liubao Township, Cangwu County, Wuzhou. Historically, the annual production and sales volume of Liubao tea in Guangxi was very large, and it was extremely brilliant. During the Anti-Japanese War, it dropped sharply. In the early 1950s, the country planned and systematically integrated Liubao tea resources, and it became a bulk export commodity in Guangxi. [0003] The current post-fermentation and stacking period of Liubao tea is as long as 70 days; the time for the finished product to be refrigerated to dry in the shade and cellar aging is as long as 3 to 5 y...
Claims
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Application Information
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